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Food Standards Agency Codes

Entry: Baklava

Notation:
A00CH

The group includes any type of Baklava (other products with many layers of very thin phyllo dough and syrups or honey are to be included in this group). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group

Facets

Part-nature Puff pastry (as part-nature)
Dough-Mass Laminated doughs
Create code:

Hierarchies

Hierarchy Master Broader Puff pastry Narrower
Hierarchy Reporting Broader Puff pastry Narrower
Hierarchy Exposure Broader Puff pastry Narrower
Hierarchy Bio monitoring Broader Puff pastry Narrower
Hierarchy Ingredient Broader Puff pastry Narrower

Full Details

allFacets
Part-nature Puff pastry (as part-nature)
Dough-Mass Laminated doughs

broader Puff pastry
broader_biomo Puff pastry
broader_expo Puff pastry
broader_ingred Puff pastry
broader_report Puff pastry
definition The group includes any type of Baklava (other products with many layers of very thin phyllo dough and syrups or honey are to be included in this group). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
foodExOldCode A.01.000301
hierarchyCode_biomo Z0009.0003.0002.0006.0004
hierarchyCode_expo Z0001.0004.0006.0004
hierarchyCode_ingred Z0002.0003.0002.0006.0004
hierarchyCode_master Z0001.0001.0009.0013.0002.0006.0004
hierarchyCode_report Z0001.0002.0003.0002.0006.0004
in scheme Reporting hierarchy | Zoonoses hierarchy | Food type Identifiers | Exposure hierarchy | Ingredient
lastVersion 01.04.048
notation A00CH
pref label Baklava
scope note The group includes any type of Baklava (other products with many layers of very thin phyllo dough and syrups or honey are to be included in this group). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
state Composite food aggregated
termType Core term
type Food-type | Concept
validFrom 1 Jan 2010 00:00:00.000